Kumaran Chinnappan MD,Arch Bariatrics/weight loss surgeon, St.Louis,MO.

SELF PAY OPTIONS FOR BARIATRIC SURGERY in St.Louis,MO. $11,111 All Inclusive- Sleeve Gastrectomy special. $6250 - All Inclusive -Gastric Balloon special.

PUMPKIN SPICE LATTE PROTEIN SHAKE Imagine the fall season all wrapped up into one beverage. Heartwarming coffee, sweet pumpkin, aromatic cinnamon, and nutmeg-this protein shake is sure to meet your autumn craving for pumpkin- spiced latte from your favorite coffee shop, but without all the sugar and fat. Makes 2 servings... Prep Time 5 minutes Ingredients: 1 cup low-fat milk or unsweetened soy milk cup pumpkin puree 1 scoop ( cup) vanilla protein powder cup brewed decaf coffee 1 teaspoon ground cinnamon teaspoon ground ginger teaspoon ground nutmeg teaspoon ground cloves 1. In a blender, combine the milk, pumpkin puree, protein powder, coffee, cinnamon, ginger, nutmeg, and cloves and blend on high for 2-3 minutes until the shake is smooth and the powder is well dissolved. 2. Pour half the shake in a glass and enjoy. 3. Refrigerate any shake you don’t drink or use right away in an airtight container for up to 1 week. Re-blend prior to serving. Cooking tip: Make your own pumpkin pie spice. Add it to smoothies, oatmeal, and baked squash, or to flavor plain Greek yogurt. Combine 2 tablespoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, teaspoon ground cloves, and teaspoon ground allspice. Store in an airtight container. Source: The Gastric Sleeve Bariatric Cookbook by Sarah Kent MS, RDN, CSOWM, CD

The pain of the process is only temporary, but the feeling of achievement lasts forever. Congratulations Amy. Thank you for sharing your 3 years update.

TIPS FOR REDUCING FAT WHILE COOKING -Sauté foods in a small amount of wine, broth, or juice instead of using fat or oil. -Bake, broil, grill, roast, air fry, or stew instead of frying in fat. -Place meat on a rack while cooking so grease will drain off.... -Remove fat from cooked ground meat by rinsing grease off with water, draining on a rack, or using a paper towel to soak up grease. -When making stews or soups, refrigerate the broth and skim hardened fat off the top before reheating and serving. -Use a nonstick cooking spray instead of butter, margarine, oil, or shortening. -Use a nonstick skillet. Less or no oil is required to prevent sticking. See more

These cool, rainy days are perfect for Slow Cooker White Chicken Chili! Hearty soups and chilis fill you up from inside out and they’re great ways to pack plenty of vegetables and protein into your post-op diet. Many creamy soups are made with rich cheese or heavy cream. Try this version, which uses pureed beans to give the chili its creamy texture. Serves 6... Prep Time: 10 minutes Cook Time: 6 hours Ingredients: 2 (14.5 ounce) cans chickpeas, drained and rinsed, divided 2 cups low- sodium chicken broth, divided 1-pound boneless, skinless chicken breasts 1 large onion, diced 1 jalapeno pepper, seeded, minced 1 tablespoon ground cumin 1 teaspoons, ground coriander 2 teaspoons dried oregano 2 teaspoons chili powder 1 (4 ounce) can diced green chiles 2 cups water cup chopped cilantro, for garnish (optional) 1. Prepare bean puree. In a blender or food processor, blend 1 can of beans with 1 cup of broth. Set aside. 2. Place the chicken breasts in a 4- or 6-quart slow cooker. Top them with the onion, jalapeno, cumin, coriander, oregano, chili powder, and green chiles. 3. Add the remaining 1 cup of broth, water, remaining can of beans, and bean puree. 4. Cover the slow cooker, turn on low, and set the timer for 6 hours. At the 5 hour mark, transfer the chicken to a plate, and shred it with a fork. Return it to the slow cooker, and continue cooking on low for an additional 2-30 minutes before serving, allowing the chicken to absorb some of the liquid. 5. Ladle into bowls to serve and garnish with the cilantro. Source: The Gastric Sleeve Bariatric Cookbook by Sarah Kent MS, RDN, CSOWM, CD